Zhang Penglin, Bao Zhijie, Jiang Pengfei, Zhang Simin, Zhang Xiumin, Lin Songyi, Sun Na
National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.
J Food Sci. 2021 Apr;86(4):1418-1431. doi: 10.1111/1750-3841.15677.
Nanoliposomes and crude liposomes loaded with egg white peptide-calcium complex (EWP-Ca) were fabricated by thin-film dispersion with or without dynamic high-pressure microfluidization. Their physiochemical properties, in vitro stability, and calcium release profiles were investigated in this study. Results showed that the EWP-Ca-loaded nanoliposomes exhibited spherical structures with a lower particle size and polydispersity index as well as a higher thermal stability as compared to the corresponding crude liposomes. Further investigations revealed that EWP-Ca was embedded into the liposomes mainly through hydrogen bonding and present in an amorphous form within the liposomes. Additionally, the EWP-Ca-loaded nanoliposomes effectively slowed the release of calcium in gastric digestion, allowing more soluble calcium to enter the intestinal tract; in the subsequent intestinal digestion, the EWP-Ca-loaded nanoliposomes were more electrically and physically stable than the crude liposomes. Therefore, the EWP-Ca-loaded nanoliposomes could be used as a favorable dietary calcium delivery system to promote calcium bioavailability. PRACTICAL APPLICATION: Nanoliposomes were fabricated in this study to encapsulate the egg white peptide-calcium complex (EWP-Ca) for calcium delivery. The EWP-Ca-loaded nanoliposomes effectively slowed the release of calcium in gastric digestion, allowing more soluble calcium to enter the intestinal tract, and were more electrically and physically stable in the subsequent intestinal digestion. Therefore, the EWP-Ca-loaded nanoliposomes may be incorporated in calcium-fortified food to enhance calcium delivery for maintaining bone health.
通过薄膜分散法并结合或不结合动态高压微流化技术制备了负载蛋清肽 - 钙复合物（EWP-Ca）的纳米脂质体和粗脂质体。本研究对它们的理化性质、体外稳定性和钙释放曲线进行了研究。结果表明，与相应的粗脂质体相比，负载EWP-Ca的纳米脂质体呈现出球形结构，粒径和多分散指数更低，热稳定性更高。进一步研究表明，EWP-Ca主要通过氢键嵌入脂质体中，并以无定形形式存在于脂质体内。此外，负载EWP-Ca的纳米脂质体在胃消化过程中有效减缓了钙的释放，使更多可溶性钙进入肠道；在随后的肠道消化中，负载EWP-Ca的纳米脂质体比粗脂质体在电学和物理性质上更稳定。因此，负载EWP-Ca的纳米脂质体可作为一种良好的膳食钙递送系统来提高钙的生物利用度。实际应用：本研究制备了纳米脂质体以包裹蛋清肽 - 钙复合物（EWP-Ca）用于钙递送。负载EWP-Ca的纳米脂质体在胃消化过程中有效减缓了钙的释放，使更多可溶性钙进入肠道，并且在随后的肠道消化中在电学和物理性质上更稳定。因此，负载EWP-Ca的纳米脂质体可添加到钙强化食品中以增强钙递送，从而维持骨骼健康。
